Pages

Thursday, July 28, 2011

Spiked Roasted Pepper, Tomato & Chorizo Pasta Salad

Continuing with the picnic theme this is a delicious change from the usual pasta salad and a little treat for the adults! For a family treat miss out the vodka and if you prefer the Tabasco, but when you get the chance try this one as is- its a delicious alternative!

2 red peppers, de-seeded and cut into bite-sized pieces

1 yellow pepper, de-seeded and cut into bite-sized pieces

1 orange pepper, de-seeded and cut into bite-sized pieces

500g cherry tomatoes

1 small red onion, sliced

150g chorizo, sliced

1/2 tsp sweet paprika

2 tbsp balsamic vinegar

3 tbsp olive oil

salt & pepper

2-3 cloves of garlic, finely chopped

Sprinkle of Worcestershire sauce (approx. 1/2 tsp)

Good few shakes of Tabasco sauce

2-3 tbsp vodka

300g pasta of your choice

Drizzle of extra virgin olive oil

Pre-heat the oven to 400F/ 200C.

Put the peppers, tomatoes, sliced onion and chorizo into a large roasting tin. Sprinkle over the paprika then the balsamic vinegar and olive oil. Season with a good pinch of salt and pepper then roast for 50-55 minutes. Sprinkle over the garlic then roast for a remaining 5 minutes before removing from the oven. Drizzle over the Worcestershire sauce, Tabasco and Vodka then toss well before allowing to cool.

Cook the pasta according to pasta instructions then drain. Drizzle over some extra virgin olive oil then toss with the roasted vegetables and allow to cool. Just before serving taste to check the seasoning and adjust if necessary then scatter over the basil leaves and finish with a final drizzle of olive oil.

{This is also absolutely delicious served hot as a pasta main course, you just might want to cook a little extra pasta. Finish it off with some freshly grated parmesan for a perfect evening meal.}